Preparation of controlled-release fresh-keeping cards and application in strawberry treated with simulated transport vibration

Strawberries are highly susceptible to decay because of high moisture, microbial invasion and vibration during transportation and storage. In this study, the hydroxypropyl-β-cyclodextrin (HP-β-CD) was used to encapsulate cinnamaldehyde to form hydroxypropyl-β-cyclodextrin-cinnamaldehyde (CA@HP-β-CD). Afterwards, the CA@HP-β-CD was applied to prepare the controlled-release fresh-keeping cards using food-grade absorbent cardboard and polyvinyl alcohol water-soluble film for strawberry storage after different simulated transport vibrations. During storage, the polyvinyl alcohol water-soluble film exhibited disintegration due to higher humidity environment, releasing cinnamaldehyde and lowering strawberry decay. According to the simulated transportation for 6 h and 48 h, the decay rates of strawberries treated with the cards were (16.67 ± 5.77) % and (23.33 ± 5.77) %, respectively, at the 9th day. It suggested that the cards could mitigate spoilage to extend the strawberry shelf life. It aligned closely with real-world fruit transportation scenarios, providing valuable insights for post-transport preservation strategies.